Memphis Smoky Mountain BBQ Chicken

Allergens

None

Ingredients

• 4 bone
• in, skin
• on chicken thighs
• 1/2 cup apple cider vinegar
• 1/2 cup water
• 1/3 cup brown sugar
• 1/3 cup tomato paste
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 1/2 cup hickory wood chips (soaked in water for at least 30 minutes)

Instructions

1. In a large bowl, combine the vinegar, water, brown sugar, tomato paste, paprika, garlic powder, onion powder, black pepper, cayenne pepper, ground cumin, and smoked paprika to create the sauce. Mix well until all ingredients are combined.
2. Place the chicken thighs in a large zip top bag or shallow dish and pour the sauce over them. Turn the pieces to ensure they are evenly coated with the marinade. Cover and refrigerate for at least 4 hours, up to overnight.
3. Preheat your grill to medium high heat (around 350°F). Place the soaked hickory wood chips on top of a foil tray or directly on the grill grates if your grill allows.
4. Remove the chicken from the marinade, allowing any excess sauce to drip off. Grill the chicken thighs over indirect heat for 20 25 minutes, turning every 5 minutes and basting with the remaining sauce every few minutes until cooked through and tender (internal temperature of 165°F).
5. Serve immediately, garnished with freshly chopped parsley or a squeeze of lime, if desired.

Chef’s Insight

This dish can be prepared ahead of time and cooked right before serving to maintain maximum flavor and freshness.

Notes

This recipe can be easily doubled or tripled to serve more guests. Just be sure to adjust the cooking time as needed.